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🍽️ Roasted Vegetables with Potatoes

244 kcal · 30 min · 4 servings

Roasted Vegetables with Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the potatoes under running water.
  2. 2. Cut the potatoes lengthwise into four equal quarters.
  3. 3. Remove the hard base and outer leaves from the fennel.
  4. 4. Wash the fennel and cut it in half lengthwise.
  5. 5. Cut the fennel halves into thin strips.
  6. 6. Wash the carrots, the beetroot, and the zucchini.
  7. 7. Slice the carrots and the zucchini into round slices.
  8. 8. Cut the beetroot into long wedges.
  9. 9. Cut the bell pepper in half.
  10. 10. Remove the seeds and white pith from the bell pepper.
  11. 11. Wash the deseeded bell pepper and cut it into small cubes.
  12. 12. Wash the rosemary and shake it dry.
  13. 13. Pluck the needles off the rosemary sprig.
  14. 14. Finely chop the rosemary needles.
  15. 15. Peel the garlic cloves.
  16. 16. Finely chop the garlic.
  17. 17. Place all the prepared vegetables into a baking dish.
  18. 18. Add the chopped rosemary and garlic to the baking dish.
  19. 19. Drizzle the oil over the vegetables and herbs.
  20. 20. Season everything with salt and black pepper.
  21. 21. Mix the vegetables, herbs, and oil thoroughly together.
  22. 22. Preheat the oven to 200 degrees Celsius.
  23. 23. If using a fan oven, set the temperature to 180 degrees Celsius.
  24. 24. If using gas, set the knob to level 3.
  25. 25. Place the baking dish into the preheated oven.
  26. 26. Roast the vegetables for 30 minutes.
  27. 27. Stir the vegetables occasionally during the cooking time.

Nutrition per serving